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I live in New York City and Toronto. When travelling was safe before COVID, I ate 海蜇頭 at a restaurant in Hong Kong. I'm trying to sidestep Chinese food products, not least because of their f...
Did I buy wrong kind of geoduck? Or wrong part? Neither. You're slicing at the wrong angle. Rather than rolling up the siphon and chop it into rounds, you should unroll it and shave off the th...
Most of it boils down to be persistent in trying out and mixing ingredients together to see what works. I can recommend this short article about being a chef and being creative from which I quote t...
I recently made some potato and leek soup. The recipe I followed said that after cooking the ingredients until soft, I should liquify the soup in a blender. I let the blender run for about two minu...
Your clams might be dead. They are marine animals, so storage on ice might not be great for their health. It could also be a problem with how you transport or store the clams at home, or when you ...
I have a copy of Elizabeth David's 'Italian food', which contains a number of traditional Italian recipes. One of these recipes is ragù (which we'll use for lasagne) and one of the ingredients in ...
Potatoes store carbohydrates in their cells as starches. When you cut a potato with a knife, you cut some of those cell walls, but not a high percentage. When you cut the potato repeatedly -- with ...
If you had visited a French restaurant in Boston, you would see French cooking techniques -- sautes, braises, and long-simmered soups. If you had visited a Cantonese restaurant, you would see Cant...
I think it's just the popularity of the dish. I have had steamed fish in two Chinese restaurants here in Atlanta but both were specifically "real" Chinese food rather than the usual westernized far...
I like to bake a pancake in the oven, instead of in a frying pan atop the stove. The basic recipe is the same (flour, milk, eggs, butter, salt; mix, pour into a roasting pan, bake in the oven at me...
How do I prevent Swedish meatballs from falling apart? I don't really have a fixed recipe. I use minced meat, bread crumbs, grated onion, eggs, cream and spices. I also did allow the bread crumbs t...
Falling apart means too much liquid or too little binder, or both. In your case, I think it's mostly the binder. Your description sounds similar to this recipe. The proportion of breadcrumbs to m...
If I'm cooking, I usually prepare large quantities of food so I can stockpile meals for the upcoming week and don't have to cook too often. In the past, I froze everything in my freezer. Recently, ...
Home canning is great if you are processing a lot of food all at once to store for a year or two. It's much less efficient if you are just planning to use the food over a week or two. The main issu...
I like to keep hard cheese at home, and use it from time to time -- in everything from sandwiches to cooking. However, there are periods (sometimes up to a few weeks) when I just don't use all that...
I like the new recipe tab and already have an idea what I will be doing the next time I bake. Even though we only have few recipes at the time I'm writing this, I thought about how we want to struc...
When creating an ice-cream recipe or making substitutions in an existing one, what are the key ratios I should take into account?
Basically ice-cream is a frozen foam of a water-fat emulsion. The desired texture has small ice crystals, so sugar and sometimes alcohol are included for their effect in inhibiting the growth of la...
I think that adding tags to indicate what measurements are used is a fine idea, however, we should refrain from adding too many tags and making it overcomplicated. Drawing from Wikipedia (https://e...
Usually, I prepare food in large quantities and freeze most of it so I don't have to cook the following days. I'm used to the part where food that is frozen the normal, slow way loses some of its o...
I recently asked a question about how to best turn an omelet. @Pestana suggested an omelet maker for doing so: I don't want to buy a kitchen tool for a sole purpose so my question is what could I ...
Over on Twitter someone innocuously posted a picture of 9 small bulbs of garlic purchased by mistake and asked how to use up extra garlic. (Answers divided between "roast it", "pickle it", recipes,...
This is a fairly standard example of one of my burgers. I love the chewiness of Ciabatta rolls, but it's high quality lean beef from a local ranch that really makes the taste special.
Nutrition is important, and is a key factor in cooking - determining both what to cook and how to cook it. The only reason I can see not to include nutrition as on-topic is if somehow that would le...
